Shelly's Recipe

Lemon Cheesecake Cheese Ball

Category: Dessert Cheeseballs

20 ounces of cream cheese

Zest of 3 lemons

3 1/2 Tbsp. of fresh lemon juice

1/3 cup sugar

5 graham crackers

Stir cream cheese and sugar in a medium bowl until there are no lumps. Add lemon juice and zest and stir until smooth.

Transfer mixture to a piece of plastic wrap and form into a ball. Wrap tightly and refrigerate till firm, at least 3 hours but can be left overnight. Don’t worry if it doesn’t form into a perfect ball. After refrigeration you can reshape it again. I also tightened the plastic wrap to help keep its shape.

Crush graham crackers and set on to a plate. Roll cheese ball into crumbs until evenly coated. Refrigerate until ready to serve.